無麩質蒸中式蓮蓉豆沙包 Gluten-free Steamed Chinese Bun (Lotus Seed+Red Bean Paste)
無蛋奶麩中式蒸包 研發一大突破 Major Breakthrough in R&D! Gluten-free Eggless Steamed Bun!
Preview 預覽
(Teaching video & recipe with chinese & english subtitles. Vocal in chinese.)
學習如何做無麩質蒸中式蓮蓉豆沙包
無麩質﹑無雞蛋﹑無牛奶﹑無大豆﹑純素
原創食譜 香港設計
這個課程會教你做無麩質蒸中式蓮蓉豆沙包，能夠成功做出無蛋奶麩的中式蒸包算是研發上一大突破，還進階不用加油，沒有黃原膠或泡打粉，成分全天然！
為何會是一大突破呢？先來認識傳統中式蒸包是如何做出來的吧！
認識傳統中式蒸包
傳統中式蒸包需用麵種，而每間酒樓都會有自己的老面種。
面種做法是將老麵種與小麥麵粉和水混合，發酵最少16小時。
蒸包的包點外皮，俗稱「中式糖皮」。酒樓中式點心師傅說蒸包糖皮的材料包含已發酵的麵種，小麥麵粉，豬油，糖，臭粉，梘水，泡打粉，蛋白。而家庭做點心則較簡單，多用中筋小麥麵粉，食油，糖，酵母粉和泡打粉。
由於中式包點的外皮要求一程度的筋性才可包裹餡料，並在發酵及蒸煮不會爆開，若要在沒有筋性下做成無麩質不用蛋的版本是十分困難的！
突破結合亞洲點心智慧
同一份食譜，不加餡料還可做成簡單的饅頭！
一起來上課吧！
購買課程後，只需要有互聯網連接，你可隨時隨地重溫這個課程！
在這個課程，你將學到：
- 製作無麩質蒸中式蓮蓉豆沙包的全部材料
- 每樣材料的特性
- 製作方法和技巧
- 保存和番熱方法
看完影片後需買材料，可到一煮市集選購，以後也不用痛苦四處找無麩質材料。
無麩質蒸中式蓮蓉豆沙包所需材料如下：
蕎麥粉，藜麥粉，杏仁粉**，高粱粉，白米粉 (粘米粉)，糯米粉，木薯澱粉 (或玉米澱粉), 薯仔澱粉，鹽，糖，水，醋，酵母
* 此課程內的蓮蓉和豆沙是用現成的，由於蓮蓉和豆沙製作複雜和費時，所以課程內影片沒包括蓮蓉和豆沙的製作，但有附載外部連結提供食譜及製作方法。
** 若對杏仁敏感，可將杏仁粉部分轉為蕎麥粉，但效果會不及原食譜，這點在課程內的教學內容和食譜會有說明。
(Teaching video & recipe with chinese & english subtitles. Vocal in chinese.)
Gluten-free, Egg-free, Dairy-free, Soy-free, Vegan
Come & join this course to learn how to make delicious and nutritious gluten-free Chinese steamed buns! It’s such a breakthrough in inventing gluten-free, eggless & vegan Chinese steamed buns! Also with the advancement of no added oil, no xanthan gum and baking powder required. Just natural ingredients!
Wait...but why is it such a breakthrough? Let’s first learn about how the traditional Chinese steamed buns are made.
Learning the Tradition
Traditional Chinese steamed buns need to use wheat-based sourdough and each Chinese restaurant has their own sourdough starter. Sourdough is made using wheat flour mixed with the sourdough starter and water. Then ferment for at least 16 hours.
According to traditional Chinese dim sum chef, the outer skin of the steamed bun is made using the sourdough, wheat flour, lard, sugar, ammonia carbonate, alkaline water, baking powder and egg whites. The recipe for home-cooker is simpler. People usually only use all-purpose wheat flour, cooking oil, sugar, yeast and baking powder.
As the outer skin of Chinese buns requires a level of gluten to wrap the fillings, such that the bun will not burst open during fermentation & steaming, it is very difficult to make a gluten-free eggless version of Chinese steamed bun.
Combining Wisdom in traditional Chinese food-making to Gluten-free food development
In 2020, we have successfully invented gluten-free eggless Chinese steamed buns! We have combined the wisdom in traditional Chinese food-making in the gluten-free recipe development, making the gluten-free dough with better elasticity so can wrap the filling.
This recipe uses a combination of 8 types of gluten-free flour, including quinoa, sorghum, buckwheat, almond**, etc. So the outlook of our buns is like whole grain buns but not in pure white colour. Despite the look, this also makes these gluten-free buns healthier and more nutritious than traditional steamed buns! We keep the all natural way to make these buns without any xanthan gum nor baking powder.
Our invention have a delicious bread-texture and rich in dietary fibre!
In this class, you can learn how to make gluten-free Chinese steamed bun, the detailed ingredients, instructions and skills. You can also use this recipe to make simple plain steamed buns without fillings!
Enrol today!
Course Details:
After purchasing our course, as long as you have internet connection, you can revisit this course anytime and anywhere!
In this course you will learn:
- Ingredients of the gluten-free Chinese steamed bun with lotus seed & red bean paste
- Characteristics of each ingredient
- Instructions & skills
- Storage & reheat methods
There are two chapters in this course. The first section is the video that teaches you all the necessary ingredients, steps and skills. The second section is the recipe that can be downloaded in PDF format.
Both of them can be viewed indefinitely for a lifetime after purchasing the course. You may also visit our Online market to buy the gluten-free ingredients.
The ingredients required for gluten-free Chinese steamed buns are as follows:
Buckwheat flour, quinoa flour, almond flour**, sorghum flour, white rice flour, glutinous rice flour, tapioca starch (or corn starch), potato starch, salt, sugar, water, vinegar, yeast
*We used ready-made Lotus Seed Paste and Red Bean Paste in the teaching video, due to the complexity and time required in making the paste. But we have also included external links on how to make the paste in the course content.
**If you are allergic to almonds, you can replace the almond flour portion to buckwheat flour. However, the effect would not be as good as the original recipe. This have been indicated and explained in the teaching notes and recipe inside the course.
Enrol today!
(Published in Spet 2020)
Your Instructor 你的導師
Bonnie 因自身經歷於2015年開始踏進「無敏食品」行業，自 2018 年2月開始教授無麩質烹飪課程。所有課程除了不用小麥，大部分也無雞蛋牛奶。「一煮教室」平台上所有食譜都是 Bonnie 反覆嚐試及實驗所成的結果。每個烘焙食譜均研發超過半年以上，深信味道﹑健康﹑無敏是可以並存。Bonnie 也曾接受多間謀體訪問及擔任演講嘉賓，包括香港經濟日報，東方日報，am730，明報，文匯報，香港商報，U Magazine，Like Magazine，新城電台，香港電台，基督教今日報，天使心雜誌，創世電視，NowTV，TVB J5 等。擁英國華威大學工程商業管理系優等碩士及WSET 葡萄酒及烈酒第三級認證。
In 2015, Bonnie started the journey in allergy-friendly food industry. She has been teaching gluten-free cooking since Feb 2018. All classes are wheat-free & gluten-free, most of them are also dairy-free & egg-free. All recipes on As One Cooking Academy are the result of Bonnie's repeated attempts and experiments - each spent more than half year to develop. Bonnie believes taste, health & allergy-frendly can co-exist. Bonnie has also been interviewed by media e.g. Hong Kong Economic Times, Oriental Daily, am730, Ming Po, Wen Wei Po, Hong Kong Commercial Daily, U Magazine, Like Magazine, Metro Radio, Radio Television Hong Kong, Christian Daily, Angel Heart Magazine, Creation TV, NowTV, TVB J5, etc. She holds MSc in Engineering Business Management from the University of Warwick, and WSET Wine & Spirits Level 3 certification.